August 20, 2010

The smell of meat cooking has my cat Hobbsie screaming outside the kitchen door. But I won’t let him in right now… I am making Chiles en Nogada, a signature dish from the state of Puebla. There’s no special occasion, it is just “that time of year”

Put 8 chiles poblanos (and you MUST use this type of chili) straight into a fairly high flame or under a broiler and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through. Wrap the chiles in a plastic bag and leave them for about 20 minutes. (they will sweat and the skin will be easier to remove)Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact. Rinse the chilies and pat them dry.

Stuff the chilies with the picadillo until they are well filled out. Set them aside on paper towels then put them in the fridge to chill (If you wish, they can be refrigerated until the next day)

The Nogada (walnut sauce)

The day before you plan on eating the chilis, soak 2 cups of walnuts overnight in cold milk

Aha! Thanks… I’ll change that. And do try the recipe. It’s labor intensive but not difficult. I like to make Chiles en Nogada with friends; we whip up a whole bunch of them and each of us gets to take some home.

Yummy. My favorite and one of the first Mexican recipes I learned to make — might as well start at the top, right? I learned to cheat by putting the batter over the whole tray of chilies rather than covering each one and frying it. That I bake it, again, instead of frying.

Fantastic! This is one of my all-time favorite dishes, from any country. It’s also one of the few that I’ve prepared enough times to feel that I have “mastered” it. And, like you, I don’t need a holiday for an excuse to have chiles en nogada.

I’m glad you include soaking the walnuts in milk overnight. It’s one of those small extra steps (I believe favored by Alice Waters) that give it just that much extra goodness.

I added a quote, photo and link to your post on the “Food in the Yucatán” page at meridainternational.com (http://www.meridainternational.com/Food.shtml). Let me know if that’s ok with you. I’m hoping you’ll think it puts you in good company! 🙂

Magic Made in Mexico

More and more internationals are setting up permanent residence in Mexico. The adventure is full of excitement but also has its challenges. I wrote "Magic Made in Mexico" based on my experiences and cultural adaptation to living here. By clicking on the image, you will be directed to my editor's website. The book can be ordered directly from "Editorial Mazatlan" and also through Amazon or Barnes and Noble

Joanna van der Gracht de Rosado

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